Apple Butter Anniversary Cake

Source: CRISCO
Servings: 12
Prep time: 20
Cook time: 50-60 MIN
Total time: 1 HOUR 20 MIN

Ingredients:

CAKE
1 Pkg. Pillsbury Yellow Cake Mix
CRISCO No-Stick spray [floured]
1 C. Smucker's Cider Apple butter
1/3 C. sour cream
1/3 C. water
1 1/2 tsp. ground cinnamon
4 large eggs
1/8 tsp. ginger
1/8 tsp. Allspice

FILLING
1 1/2 C. apples, peeled and chopped
1/3 C. brown sugar, firmly packed
1 Tbsp. Pillsbury Best All Purpose Flour
1/4 tsp. ground cinnamon
2 Tbsp. of butter
1/2 C. toasted pecans, finely chopped

FROSTING
1 pkg. Vanilla Instant Pudding mix
1/4 C. powdered sugar
1 8 Oz container of frozen whipped topping [Don't thaw]
1 CAN ( 8 Oz) crushed pineapple, well drained
1/2 C. toasted pecans, finely chopped

Directions:

Preheat oven to 350 degrees F. Spray 12 cup tube pan with no-stick cooking spray.

Beat ingredients for cake with electric mixer at medium speed until blended (about 2 minutes). Spread batter in prepared cake pan.

Bake for 50-60 minutes or just insert a toothpick into the center . . . if it comes out clean, cake is done.

Cool in pan for 15 minutes. Remove from pan and put on wire rack until completely cool. Place cake on serving plate.

Combine ingredients for filling (except pecans) in large saucepan. Cook over medium heat, stirring constantly for 3 -4 minutes or until apples are tender. Stir in the pecans.

Mark the center on the side of cake with a toothpick. Using a long serrated knife slice cake in half. Spoon filling onto the bottom half and replace top half.

Combine pudding mix, powdered sugar, and whipped topping in a medium bowl. Beat on lowest speed with electric mixer for one minute. Fold in drained pineapples and spread on top and side of cake.

Sprinkle pecans evenly around top of cake. Store in refrigerater.

TIP: To toast pecans, place pecans in a dry non-stick skillet and cook over medium heat, shaking pan until they are lightly browned.

(recipe submitted by Bobbie Gilde)